Weekends mean pancakes breakfasts, right? But honestly, who couldn't eat pancakes any day of the week! They have to be one of the more versatile breakfast items around. So my question is, have you tried buckwheat pancakes yet? I know they don't display as beautifully as traditional buttermilk pancakes, but they sure do make up for that in flavor, texture, and health benefits.
Buckwheat pancakes are fluffy, hearty, and have a bit of an earthy or nutty flavor to them. They certainly make for a satisfying breakfast. I think that fresh fruit complements these pancakes quite well as it provides a nice balance between the flavors and textures. If you have seen my post for Buckwheat Porridge Muesli, than you may recall some of the impressive qualities buckwheat contains. Here's a quick recap on all the goodness that goes along with buckwheat. If you are not familiar, buckwheat is not a type of wheat. It's actually a fruit seed related to rhubarb. That is awesome news for people who eat a gluten free diet. Because of the flavonoids and maganese, buckwheat is excellent for our cardiovascular system. The flavonoids help balance our cholesterol levels and the maganese relaxes our blood vessels which improves blood flow and the delivery of nutrients throughout our body.
Buckwheat is a nutrition superstar. In addition to the flavonoids and maganese, it also contains healthy amounts of vitamins, minerals, and nutrients such as fiber, protein, iron, niacin, phosphorus, potassium, zinc, copper and magnesium. The protein in buckwheat is a high quality protein, containing all eight essential amino acids, including lysine. As far as grains go, it is one of the highest ranked as a calcium source, as well as containing a vast array of B vitamins.
With all of those good qualities, it's no wonder buckwheat makes a fabulous pancake and a healthy breakfast. So let's dig in, shall we?
1 cup buckwheat flour
1/4 cup coconut flour
1/4 tsp sea salt
1 tsp baking powder
1 tsp baking soda
1 1/2 cup full fat coconut milk
2 Tbs pure maple syrup
coconut oil for frying pan
Sweet cashew cream
1. In a large bowl, combine the buckwheat flour, coconut flour, sea salt, baking powder, and baking soda.
2. In another bowl, mix the eggs, coconut milk, and maple syrup. Then combine the wet and dry ingredients and mix thoroughly.
3. Heat 1 tablespoon of coconut oil over medium high heat. Lower heat to medium and pour pancake batter onto frying pan so the pancakes are about 3-4 inches in diameter. Cook for about 2-3 minutes, flip, and cook for another 2 minutes. Repeat the process until all batter has been used. Makes about 12 pancakes, depending on their size.